Beef, Pork, and Lamb Recipes

Steps

1. Preheat oven to 375ºF.
2. Peel potatoes and boil until fully cooked. Strain and mash well with margarine. Set aside.
3. Heat oil in fry pan over medium heat.
   Add onion, garlic, thyme, rosemary, salt and pepper. Stir and cook for 5 minutes.
4. Add meat to pan and cook until brown.
5. Stir in carrots, celery, mushrooms and  zucchini and cook for 5 minutes.
6. Add in red wine, beef broth, ketchup and Worcestershire sauce. Keep stirring for 10–15 minutes to let the mixture reduce and thicken.
7. Transfer meat mixture to a 9 x 13 inch baking dish.
8. Spread mashed potatoes evenly over the meat mixture.
9. Drizzle 1 tablespoon of olive oil over top before baking at 375ºF for 30 minutes or until potatoes start to brown.
10. For a crispier top, turn oven to broil for 1–2 minutes until potatoes are golden.

Steps

1. In a large pot heat olive oil then add garlic, onion, mushrooms, celery and carrots. Cook until soft.
2. Add ground beef (or turkey) and fry until browned.
3. Stir in spinach and olives and cook for 2 minutes.
4. Add red wine, onion powder and Italian seasoning. Reduce for 5–10 minutes.
5. Add tomato sauce, canned tomatoes and tomato paste and bring to a boil.
6. Reduce heat and simmer for 2 hours stirring regularly to prevent burning.
7. Serve over gluten-free or zucchini noodles.

Steps

1. In a large pot, over medium/high heat add olive oil and sliced onions, sauté until soft.
2. Add beef and stir gently until brown.
3. Pour in the red wine and boil for 5 minutes.
4. Add mushrooms, Worcestershire sauce, beef broth, dry mustard and ketchup. Bring to a boil then reduce to a high simmer for 1 hour.
5. Reduce heat to a low simmer and add dairy-free sour cream if desired.
6. In a small bowl add rice flour to ¼ cup of water, stir to make paste and slowly add to the stir fry mix to thicken.
7. Serve over spinach, gluten-free noodles or rice.

Steps

1. Preheat oven to 350ºF
2. Cook 3 cups of rice following package instructions.
3. While rice is cooking, heat oil in fry pan and add diced onions and turkey bacon.
4. Add ground beef (or turkey) and brown.
5. Add sage, thyme and garlic.
6. Core cabbage and steam in a large pot of water until leaves are soft. Strain and blanch with cold water and set aside.
7. Add cooked rice to the beef mixture.
8. Stir and add more spices to taste.
9. Gently remove each cabbage leaf and spoon meat mixture into the centre.
10. Roll up tightly and place in a greased casserole dish.
11. Once, all the rolls are in the dish, pour tomato sauce over and cover with lid or tin foil.
12. Bake at 350ºF for 60 minutes.

Steps

1. Fry meat with spices until fully cooked.
2. Carefully peel head of lettuce keeping each leaf whole.
3. Add meat mixture and your choice of fixings to lettuce leaf. Wrap and enjoy!

‍VARIATION
Can substitute with tilapia (or any other light white fish) for delicious fish tacos.

Steps

1. Preheat oven to 350ºF.
2. Combine eggs, rice dream, breadcrumbs, onion, salt, sage and pepper.
3. Add beef and mix well.
4. Pat mixture into greased loaf dish.
5. Bake at 350ºF for 1 hour.
6. Combine sauce ingredients.
7. Spread over meat loaf.
8. Bake 15 minutes longer.

Steps

1. In a large fry pan combine oil, garlic and onion.
2. Cook rice in a separate pot or rice cooker (see rice package for cooking instructions).
3. Add beef to pan and fry until brown.
4. Add red pepper and cook until tender.
5. Add sweet chili sauce and stir well. Reduce heat to simmer.
6. Carefully pull each full leaf of head of lettuce and wash under cold water. Pat dry with paper towel.
7. Stir in cooked rice to mixture.
8. Spoon mixture into each lettuce wrap
   and enjoy.

Steps

1. Cut pork crosswise in ½ inch (1.2 cm) slices. Pound lightly with a meat pounder or rolling pin until meat is about ⅓ inch (0.8 cm) thick. Sprinkle with salt and pepper.
2. Heat oil in large, heavy frying pan over medium-high heat. Dip pork in flour to coat. Cook meat in hot oil, turning once, until browned on both sides, for about 3 minutes.
3. Transfer meat to a plate.
4. Add 2 tablespoons of margarine (olive oil) to the pan drippings and cook mushrooms, stirring until they give off their liquid and it evaporates, about 6 minutes.
5. Add shallots, sage and rosemary and cook until shallots soften, for about 1 minute.
6. Add Marsala (or white wine) and broth; bring to a boil. Return pork to pan and cook, turning pork, until liquid thickens slightly, about 2 minutes.
7. Remove pan from heat, stir in remaining 1 tablespoon of margarine (or oil); add salt and pepper to taste.
8. Serve hot with mashed potatoes, rice or rice noodles and salad.

Steps

1. Preheat grill to medium heat and lightly oil the grate.
2. Whisk ketchup, honey, coconut aminos, and garlic together in a bowl to make a glaze.
3. Sear the pork chops on both sides on the preheated grill.
4. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes
   per side.
5. An instant-read thermometer inserted into the center should read 145°F.

Steps

1. Preheat oven to 375°F.
2. Sprinkle pork chops with salt and pepper.
3. In a large frying pan, brown pork chops well in olive oil.
4. Remove chops from pan and set aside.
5. Pour off and discard all but 1 tablespoon pan drippings.
6. Remove casing from sausage and crumble meat into same pan.
7. Mix in onions and mushrooms. Cook, stirring until onions and sausage brown slightly.
8. Stir in garlic and Italian seasoning.
9. Pour in wine and tomato sauce and stir.
10. Place pork chops in casserole dish, spooning sausage mixture over them.
11. Cover with foil and bake for 45 minutes.

Steps

1. Soak wooden skewers in water for 30 minutes (or use metal skewers).
2. Trim all fat from the lamb and cut into 2-inch cubes.
3. Combine marinade ingredients in a large resealable plastic bag and mix well.
4. Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
5. Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
6. To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
7. Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

Steps

1. In a sauce pan on low heat, stir mayonnaise, curry powder and lime
   juice together until fully mixed and slightly warm.
2. Grill lamb popsicles on medium heat for 5 minutes a side, set aside under tin foil to rest while making the sauce.
3. Serve lamb using the sauce as a dipping sauce or poured over lamb.

‍VARIATION
If you are avoiding eggs and therefore mayonnaise, the grilled lamb is delicious simply dipped in balsamic vinegar or mint sauce.